Recipe> Beetroot & Carrot Cutlets

Image: Grated beetroot and carrots

Text by: Tanya Munshi

I wanted to make a quick and a hearty snack, and I chanced upon a few beetroot and carrots in my vegetable tray and I couldn't resist cooking up this yummy snack.

Ingredients

• Beetroot - 2 medium size
• Carrots - 2 medium size
• Peeled and boiled potatoes - 4-5 nos. medium size
• Green chillies - 1-2 finely chopped
• Ginger - 1-2 inch piece, grated
• Salt to taste
• Hing to taste
• Dry Mango Powder (amchur powder) - to taste
• Cornflour - 1-2 tsp for binding (optional)

Method

1. Mash the boiled potatoes on a large plate, on that add grated beetroot and carrots.

2. Add all the ingredients and mix well.

3. Make round balls and flatten them to make cutlets.

4. Heat oil in a non-stick pan and shallow fry them till brown.

5. Drain excess oil on absorbent paper.

6. Serve hot with coriander and mint sauce.

Summer Special> Salads - 2

Image: Papaya Salad of Thailand
Image by: Tanya Munshi

Text by: Tanya Munshi
Salads
A salad is primarily a light or a portion of an entire meal, which can be made with both vegetarian and non-vegetarian ingredients. Salads are best prepared when the ingredients are raw or partially cooked or steamed, tossed in with mild seasoning like freshly ground black pepper, crushed garlic, rock salt and olive oil. There are several types of salad:

The term green or garden salad is used when we use green leafy vegetables like lettuce or spinach, torn into small portions, and kept as the base or tossed with a variety of fresh veggies.

A lettuce salad is a special type of salad that is relished in winter and spring, that is made of sliced lettuce, spring onions, fresh dill, and dressed with salt, freshly ground black pepper, olive oil and red wine, vinegar or lemon juice.

A dinner salad is a small portion of salad with no meat is known as dinner salad.

A non-vegetarian salad would comprise of meat, eggs, chicken, tuna and prawns. One of the most popular salads in the world are Caesar salad, Cobb salad and Greek salad.

Nina Modgil, a Russian and English translator shares a couple of summer salads.

Spinach Salad
Ingredients
Spinach – 2-3 small bunches
Boiled eggs – 2-3 nos.
Cucumber - 1 small finely chopped
Mayonnaise – as per taste
Curd – according to taste
Salt – according to taste
Crushed pepper corns – according to taste
Crushed garlic – 3 nos.

Method

• Clean the spinach properly and then coarsely chop them.
• Cut the boiled eggs in cubes, or it is okay if you mash them.
• Mix the spinach, boiled eggs, cucumber, curd and mayonnaise (you can use either or both), salt and crush garlic.
• After you mix the ingredients well, place in the refrigerator.
• Serve chilled.

Beetroot Salad
Ingredients
Boiled beetroots – 2 medium size
Garlic flakes – 5 nos. finely chopped or grated
Crushed walnut – ½ a cup
Raisins - ½ a cup
Mayonnaise – as per taste
Salt – as per taste

Method

• Chop or mash the boiled beetroot.
• Mix all the ingredients together in a salad bowl.
• Keep in the refrigerator and serve chilled.

Published in the in-flight magazine 'Symplifly' of Kingfisher Deccan, May 2008 issue.